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BUTTERMILK CORNBREAD

Adapted from a recipe in the Fannie Farmer Baking Book. The buttermilk gives it a more tender crumb.

1 cup flour
1/2 tsp. baking soda
1-1/2 tsp. baking powder
2 Tbsp. sugar (more if you like sweeter cornbread)
3/4 cup yellow cornmeal
1-1/2 cups buttermilk
2 eggs
4 Tbsp. melted butter

Sift together dry ingredients; add cornmeal. Combine rest of ingredients and beat; stir into dry ingredients with a few swift strokes (a rubber spatula works best to combine without overmixing). I make muffins: 425 degrees for 15-18 minutes. Or pour into greased square pan and bake 25-30 minutes, just until a toothpick comes out clean.

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